Spelt and Vegetable Stuffed Peppers
Ingredients
- Ingredients
- 100 grams Whole spelt seeds
- 200 milliliters Vegetable broth
- 4 Bell pepper
- 100 grams grated carrots
- 100 grams kernels Corn (canned)
- 2 Tbsps diced paprika
- 2 chopped onions
- 2 Tbsps butter
- 100 grams Crème fraiche
- 4 Tbsps chopped parsley
- 2 Tbsps grated Cheese
- salt
- freshly ground pepper
- sweet paprika
- For the sauce
- 125 milliliters vegetable stock
- 2 Tbsps Tomato paste
- 100 grams Crème fraiche
- salt
- freshly ground pepper
- sweet paprika
Preparation steps
Place the spelt and broth in a saucepan, bring to a boil, cover and simmer over low heat until tender, about 20 minutes.
Rinse the peppers, cut off the tops, clean out the seeds and white ribs and chop the tops.
Heat the butter in a pan and sauté the chopped peppers along with the shredded carrots, corn and onions until the vegetables are crisp-tender. Add 1/2 cup water, season with salt and pepper, cover and cook until the vegetables are tender, about 5 minutes.
Preheat the oven to 180°C (approximately 350°F). Grease a baking dish.
In a bowl, stir together the creme fraiche, parsley and cheese, season with salt, pepper and paprika. Fold into the vegetables along with the spelt and spoon the mixture into the peppers. Place in the baking dish, cover with aluminum foil and bake until the filling is piping hot and the peppers are soft, 25-30 minutes.
For the sauce: Whisk together the vegetable broth, tomato paste and sour cream and season with salt, pepper and paprika.
Arrange the peppers on a plate and serve if desired with fresh herbs.
